Herb Crusted Lamb Chops with Curried Cauliflower Steaks
Herb Crusted Lamb Chops with Curried Cauliflower Steaks
These lamb chops are oozing with herby flavor. Plus, given the quick cooking time, the tasty crusts are still super juicy! Cook it once and you’ll see how this one quickly becomes a fan favorite. The hearty cauliflower steaks provide the perfect base for this make-at-home show stopper.
COOK TIME | 20 mins
Wine Pairing: Pinot Noir
Ingredient List
1 rack of lamb, cut into ribs (usually 8) “frenched” with the bone exposed
1 tbsp each fresh rosemary and thyme, finely chopped
1 large clove garlic, minced
⅛ cup olive oil + 2 tbsp
Zest of half a lemon
2 tbsp dijon mustard
¼ cup parsley, finely chopped + 2 tbsp for garnish
½ cup parmesan cheese, finely grated
1 cauliflower head
2 tbsp curry powder
2 tbsp turmeric powder
1 tsp fenugreek, ground
Kosher salt and pepper
¼ cup plain greek whole fat yogurt
Directions
Step 1 — Preheat the oven to 425°F. Trim cauliflower. Wash and dry well. Cut in half and then in successive cuts 1” inch apart through the head creating “steaks”. In a small bowl combine curry, turmeric, ½ tsp each salt and pepper, and fenugreek add a few drops of water at a time to make a spreadable paste. Coat front and back of each steak with the spice paste and then place on a cookie sheet lined with foil and sprayed with cooking spray. Place in the oven to roast for 20 minutes or until fork tender.
Step 2 — While the cauliflower is roasting, in a small bowl combine olive oil, zest, herbs, garlic, parsley, ½ tsp each salt and pepper, and parmesan cheese by whisking together with a fork and creating a spreadable paste. Using your hands, coat each chop with mustard and then a generous coating of the herb/cheese paste both front and back. You may need to pat down to adhere the paste to the chops.
Step 3 — In a large skillet, heat 1 tablespoon oil over high heat. Place 4 chops at a time in the pan making sure to not overcrowd. Cook for 2 minutes on the first side. Carefully turn over with tongs (so as to not take off the crust) and cook for 2 minute on the other taking them to an internal temperature of 130°F for rare to medium rare. Remove to a plate and cover with foil to keep warm. This will raise the internal temperature to about 135°F. Add another tablespoon of oil to the pan and repeat the searing process with the remaining 4 chops. Place a cauliflower steak in the center of each plate and two chops atop the cauliflower steaks. Drizzle with yogurt and garnish with parsley.